Yeast Free Bread

When I first learned about my candida diagnosis, I’m not going to lie, my heart sunk for Fork & Beans. In my at-times dramatic nature, I thought this would be the death of this site and that my love for food would either be on pause for several months as I learned to heal my body with boring and non-sugared up foods or that no one would even care about the limited food that I could eat (I was convinced that it wouldn’t be even remotely interesting). Then all of sudden, out of nowhere, you beautiful people have been coming out of the woodwork telling me about your own personal recent diagnosis with Candida, your struggles within the diet, and even thanking me for talking about this. I have been so surprised by the outpouring of shared experiences, support, and encouragement, truly, that I have realized that maybe this is the Fork & Beans path for awhile. I cannot wait to share with you the oh-so exciting life of this diet (I promise, I am not even saying that sarcastically). I have some really stuff coming your way. But first, for the fun stuff: Yeast Free Bread!

Can you tell that this whole experience has actually been an unexpectedly good one? It has made this time not only enjoyable but I’m not even kidding when I say that my passion for Fork & Beans and creating new recipes within the limits of this diet has unexpectedly grown tremendously even more so since Candida has entered my life (hello, Candida!) It really is possible to still eat good food while getting your health back. It’s also possible to go from sick and depleted to healthy and vibrant all because of certain changes in habits and proper nutrition (who knew?!) I am a walking testimony to this as every day as I continue to feel better, little by little.

One of the pleasures that I have been indulging in on since this diet has been a homemade Paleo bread loaf that is also yeast free. I buy it from an LA-based health food store chain however it comes at a pretty penny, like $1.75 a slice (and with 8-9 slices per loaf, you can do the math and see that this has been a very expensive indulgence). I felt it was worth the cost because 1). It was something I could eat; and B). It gave a bit of normalcy back to my life. After a good month of buying a loaf every week I said to myself, “Hey you, learn how to make your own bread at home.” And that is exactly what happened (obviously you know this, you read the dang title to this post…) So here you go. Proof that being on an Anti-Candida diet doesn’t mean your taste buds have to suffer.

Yeast Free Bread

Description

Adapted from my Gluten Free Vegan Bread Loaf, this is a quick go-to bread recipe that is perfect for anyone who is trying to avoid grains, cannot have yeast and/or is battling with a Candida overgrowth. Just toast up, slather with your favorite toppings and you have a meal at your plate.

Ingredients

1 1/2 c. chickpea flour

3/4 c. almond flour

3/4 c. cashew meal

1/4 c. ground up chia seeds (use a spice or coffee grinder)

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 c. nondairy milk, unsweetened

1 c. water

1 Tbsp. raw apple cider vinegar* (see note at the bottom of the page)

raw sunflower seeds to top the loaf (optional)

Instructions

In a medium bowl, whisk together the flours, chia meal, baking powder, soda and sea salt until well combined. Add the nondairy milk, water, and vinegar into the mix until absorbed and a thick batter is formed.

Pour the batter into a greased 8″ loaf pan, sprinkle raw sunflower seeds over the top (optional) and allow to sit for 15-20 minutes. While the batter is sitting, preheat your oven to 350 degrees.

Bake for 60 minutes or until cooked all the way through (use a knife or toothpick to stick in the middle to check for gumminess). Transfer to a cooling rack and allow to cool in pan until cool enough to touch. Remove from pan to cool completely before slicing.

Toast up before serving.

Notes

Once the loaf has fully cooled, slice it and store either in your fridge or freezer in a sealed bag. The bread is good for up to 2 weeks in the fridge and 1 month in the freezer.

Nutrition

Serving Size:1 slice

Calories:215

Sugar:4g

Sodium:170mg

Fat:11g

Carbohydrates:22g

Fiber:6g

Protein:8g

Did you make this recipe?

Please do note that just because there is a bread now that you can eat, doesn’t mean you should overdo it. In fact I try not to eat a slice every day because part of living with candida is learning to rotate foods everyday. Also, this is still a high-carb treat and should be treated as such: a treat, thus concluding my Public Service Announcement. if you want more tips on living with Candida, check out my post ABCs of Candida.

Tips on Substituting Out Flours/Vinegar

If you cannot have chickpea or nut flours, use this post as a reference to guide you to a good substitute. Please note that each gluten free flour does absorb liquids differently so the liquid in the recipe might have to be altered a little, depending on what flour you substitute. Also note that I have made this bread with three different flour variations, all coming out generally the same however whatever substitutions you do make might alter the outcome.

If you need to be completely yeast free (meaning no vinegar), not just baker’s yeast (though on the Candida diet, you are allowed raw apple cider vinegar) you can sub lemon juice for the vinegar.

Reader Interactions

Comments

Hello Cara, Would you respond to this question please, has anyone e-mailed you, saying how they used Bob’s Red Mill all-purpose flour mix, with a red label, that has Garbanzo bean ( Chickpea ) flour as the first ingredient? I would really appreciate it if you got back to me.

Since the recipe calls for straight up chickpea flour, not the mix, I’m not sure exactly how it will come out using BRM all purpose flour instead. I always encourage trying new things but I just cannot guarantee that it will come out as expected. Best of luck!

This recipe is AWESOME!!!! My boyfriend and I have been on a GF candida diet for 2 months now and haven’t been able to find a compliant bread anywhere. Previous to starting the candida diet, I had tried so many store-bought GF breads that weren’t all that great.

Then there was THIS recipe.
& now my life is changed forever. My BF highly approves too and we made sandwiches for the first time in forever.

I substituted the cashew meal for teff flour and it still turned out great.

I did 1/8 chia and 1/8 flax as I don’t have a herb or coffee grinder for the chia seeds and was trying to do it with a salt grinder 😂 haha I gave up after about half an hour, but it still turned out great with the combination of the two.

I made the bread today. I’ve made so many gf, df, yeast free breads only to throw them away. The bread is really good, it takes like normal bread. Thank you. I changed it from almond flour to macadamia flour and cashew to buckwheat flour.

Love this bread! I also have yeast issues so was very happy to find this site & recipe. I did adjust it for high altitude since I live in Denver. Cut liquids back to 3/4 cup and bake at 385 degrees. I also add about a tablespoon of ground flax seeds.

Hello,
This recipe deserve 10 out of 10. I was making it last September when I was diagnosed with Candida and carried out tI’ll present. Although, candida is in a past this is by far my favourite yeast, gluten and dairy free recipe. I have changed my flours slightly the base is still chickpeas flour followed with ground linseed, buckwheat, millet, coconut, oat, seeds or nut flours. It is not combination of all listed all depends what I currently got in cupboard. All in all many thanks for fantastic recipe I am enormously grateful 🙂

Hi! Thank you so much for this beautiful recipe. My bread came out a bit uneven. Only a half of the loaf rose and that formed a hollow space running along the loaf. Any ideas what I did wrong? 🙂
Thank you!

Hi, I just made this bread and it smells delicious. My only question is regarding its consistency- is it meanto be moist/ dense or dry? Mine came out very dense and moist so I wasn’t sure if it’s supposed to be like that or I should have left it in the oven for a bit longer?

Amazing bread! It is yummy, moist, doesn’t fall apart and was so easy to make! I couldn’t find chickpea flour so I substituted quinoa flour. Thank you so much! Now I can stop buying the $7.99 loaf of bread that is hard and falls apart if you look at it.

If I can’t use the almond flour (3/4 cup), how much coconut flour can I use? It says 1/4 cup on the link with combo of other flours, do I need to use another flour to top it off to 3/4 or just use 1/4 of coconut flour
thank you

Fantastic!I just made this recipe and the bread is soft and delicious. THANK YOU. Three days ago I was diagnosed with diary and gluten allergies and I was pretty distressed. I’m now so glad I found your blog! I’ll be definitely trying the rest of your recipes.

Unfortunately, this completely changes the recipe that I would have to experiment first (I really wish it was that easy to just suggest new flours, expecting the same result for your sake!) Might I suggest playing around with this in your kitchen? Maybe use 1 c. arrowroot powder and 2 c. for the rest of the flours? Maybe 1 c. sunflower seed flour, 3/4 c. amaranth flour, 1/4 c. coconut flour and use ground flax in place of chia seeds? Again, this is just a foundation I would start with and experiment around as I am just guessing here. Good luck! xo

This is tricky because I have never made this bread with those combos so for me to state a ratio, doesn’t guarantee it will work. But off the top of my head, you will want to make millet the star, then corn starch, then the buckwheat (too much will weigh it down). If using 1 cup of that mix, I’d say 1/2 c. millet, 1/4 c. starch, and 1/4 c. buckwheat. Again, this is about experimentation so don’t forget to have some fun trying to figure out the right blend. Good luck!

THANK YOU!! this bread is amazing! Since being on the anti-candida diet, I have been so sad and this makes me happy:) I did only use cashew and chickpea flour and it turned out great! Just wondering if this would be good if I added zucchini? or would it need some adjustments?

Hi Cara,
Just made this loaf – and loved the taste and crunch of the crust. However, I failed to make it hold together well.
In addition to Candida, I have SIBO, so following the low FODMAPs recommendations, I altered the recipe. I substituted the chickpea flour for millet flour and omitted the cashew and used 1 ½ cups brown rice flour and ½ cup almond flour instead. It was very liquidy so I”m wondering if I should have either put in less liquid or added a potato starch. It also took over 1 ½ hours to bake. Any suggestions would be greatly appreciated!

Love your site, by the way – especially the gluten free substitutions.

Hi Cara,
I LOVE this bread, the best I have found in 3.5 years! My friend also loves the bread, however, she is really sensitive to all legumes. What would be your chosen replacement for the chickpea flour, please?

Love your site and all you share, thanks for all your hard work, it is much appreciated.

Kristy I made this bread without the chia seed by accident…..I wondered why the batter was wetter than the first loaf LOL!!! It turned out great, although I do like the loaf better with the chia seed…look forward to version 2 when you finish your diet 🙂

Thank you so much for your recipe. It is delicious!! I tried it by substituting sprouted spelt flour for the cashew flour and it was delicious!!! Though a bit dry. Can’t wait to check out your other vegan recipes!!

I think there is something not so clear. Candida comes from eating sugar which causes cancer. Candida causes itching in genital areas, so I would avoid white sugar and sugar substitutes. I would never say welcome to candida. Yeast and baking powder is not a healthy ingredient for baking, but baking soda and apple cider vinegar are. Maybe we have to consider having breads that are not that delicious but do not contain any unhealthy ingredient. We just should be careful not use too much of anything. Thank you for your recipe, most of it is healthy.

I would like to try out the bread tonight so we have nice fresh bread for breakfast tomorrow. I bought all purpose baking flour before which has five different ingridience( garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour) looks like there is already starch inside or do I have to add extra starch. I do still have a extra bag potato starch. Proberly have to use xantham gum as well?

Dear Cara,
I’ve been desperately searching for a yeast-gluten-sugar free bread recipe. You are a life saver!!! The bread is delicious. I’ve already made it twice, but it somehow breaks apart when slicing it. Should I bake it for a bit less than 60 minutes? Also, how would you recommend to store it?
Thanks so much!

Do you allow it to completely cool before slicing it? That can be a big component for it breaking apart. You also might need to bake a little longer, like an extra 10 minutes if the bread is too fragile (you can place a piece of foil over it after 60 minutes to prevent from getting to burnt on the top). For storage, I say keep it in an air tight container in the fridge for 2-3 days or if you need it to last longer, you can slice and freeze.

I just found this website & made this bread tonight. This is heavenly! We recently found out our whole family has to go gluten free & I’m yeast free as well. This recipe is easy to whip up quick and tastes terrific. I couldn’t wait for it to cool 🙂 I”ll try to be a good sharer :)Thanks for this recipe. I can’t wait to peruse the rest of your blog 🙂 Thank you! Thank you! Thank you!

hi,
thank you so much for the recipe ,im still new at these and really overwhelm on to what to do , couldnt wait to try these , can i change the chickpea flour and almond meal to all cashew meal would it work? i couldnt find chickpea flour in my country and couldnt have almond .aside from cashew i only could find buckwheat , white rice flour , corn starch and corn flour , can i make a nice gluten free flour mix from these ingridients ???

Hey Monique, have you read my Guide to Gluten Free Flours post yet? (link is in post) This will help you understand which flours make better subs for the other as well as how to create your own flour blend. I think this will really help you out, especially feeling very overwhelmed (I totally get it, I was there too!) I don’t recommend using all cashew meal for this bread but you can actually make a decent flour mix with what you have (white rice, corn flour, buckwheat and starch). I would do something like 3 c. white rice flour, 1/2 c. buckwheat, 1/2 c. corn flour, and 2 c. starch to create a mix to have on hand. That would give you a good 6 c. worth of flour mix. You might need a gum (xanthan or guar) with a mix like this but I am thinking it might be just alright to use! Let me know if this helps, xo.

OH MY WORD!!! This bread was fabulous! Food allergies have forced me to eat bread that is more akin to “hardtack” than actual bread. Your bread is light and delicious AND it sticks together without being gummy. Wow! I can’t thank you enough for this recipe. (Love ALL your cookbooks!)

Cara this bread is AMAZING!!! My husband has gout and after a recent flare-up, we are trying to be super careful to reduce or eliminate the things that can aggravate his condition. We didn’t realize how yeast can be a problem for gout. So I searched online for a yeast free bread and then I saw yours! Since we love every other thing we’ve made of yours, we knew this was going to be good! Oh my goodness! We couldn’t wait until it was completely cool to sneak a few slices hehe! I toasted them up lightly and then spread with roasted garlic (which I threw in the oven while the bread was baking). Oh my yum! I did use the substitutions that Talia suggested since I didn’t have enough cashews to grind. Also, I subbed lemon juice for the vinegar and psyllium powder for the chia seeds. Spectacular!

Thanks for the recipe! It made an excellent yeast-free bread! I’m living in Paris at the moment and things like cashews and chia seeds are very expensive, so I made a couple of substitutions. It turned out to be a nice light bread with a great crust and it holds together well. If it’s useful to anyone, here’s what I did differently. Flour mixture: 1 C chickpea flour, 1/2 C almond flour, 3/4 C brown rice flour, 3/4 C potato starch. I also used ground flaxseed instead of chia seeds. It only took 45 minutes to bake, but then I do have a tiny convection oven, so maybe that influenced it. Thanks, Cara!

Thank you so much for this recipe! I am about a month in to my anti candida diet and this bread was a real life saver! Always during my “lady days” I crave sugar and bread so this was a perfect way to relax those cravings without putting my health at risk. Thanks again! 🙂

A motivating discussion is worth comment. There’s
no doubt that that you ought to write more about this subject
matter, it may not be a taboo subject but typically
people do not talk about such issues. To the next! All the best!!

Thank you so much for this recipe! I have a whole bunch of food intolerances and have just added a bunch of things to be avoided for a time (including sugars and yeast). I made your other gluten free bread and it was amazing so I can’t wait to try this one out! Thank you again, there are so few decent vegan and gluten free bread recipes out there, so glad I found your site!

i’ll tell you, lady, i loved fork and beans before, but i love even more now. your creativity and versatility that has come with this new diet is incredible. i have no doubt you are helping SO many people, sharing your knowledge, and making delicious, one of a kind recipes at the same time.

Yum! I can’t wait to try this! Bread is one thing I miss since my celiac diagnosis. Yes, there are gluten-free breads out there, but I’m also vegan and lactose intolerant, and it’s nearly impossible to find a GF bread without eggs, milk, whey or casein. I found one and it tasted like dried wallpaper paste (or so I imagine!). I will give this a try!

You can always check out my other bread recipe that is listed below in the “You Might Also Like” section of the post. It has yeast but is still gluten free vegan and is less dense and more similar to sandwich bread. Either way, both are great choices 🙂